Description
There’s something undeniably comforting about a batch of crispy, golden-brown egg rolls fresh from the pan. Whether you’re making them as an appetizer for a gathering, a fun snack for the family, or just treating yourself to a homemade takeout-style meal, these Shrimp and Cabbage Egg Rolls are a game-changer.
For me, egg rolls bring back memories of family get-togethers where everyone gathered around the kitchen, rolling and sealing them one by one. There’s something so satisfying about making them from scratch, and the best part? That first bite—the crunch, the juicy shrimp, the perfectly seasoned cabbage—it’s just irresistible.
Making homemade egg rolls might seem intimidating, but I promise it’s easier than you think. Plus, once you’ve mastered the technique, you’ll never want to go back to store-bought. So, grab your ingredients, and let’s get rolling!
Ingredients
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups cabbage, shredded
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
Start by chopping the shrimp into small pieces. Since shrimp cooks quickly, cutting them into bite-sized pieces ensures they stay tender and evenly distributed in the filling.
Next, shred the cabbage and julienne the carrot. If you’re short on time, pre-shredded coleslaw mix works great as a shortcut! Mince the garlic, grate the ginger, and chop the green onions. Having everything prepped ahead makes assembling the filling a breeze.
Heat a large skillet over medium-high heat and add a drizzle of sesame oil. Toss in the minced garlic and grated ginger, stirring until fragrant—this is where the magic starts!
Add the chopped shrimp and cook for about 2–3 minutes until they turn pink and opaque. Then, stir in the shredded cabbage, carrots, and green onions. Sauté everything for another 2–3 minutes until the vegetables soften slightly but still have a bit of crunch.
Season with soy sauce, salt, and black pepper, mixing everything well. Once the filling is nicely combined, remove it from the heat and let it cool slightly.
Now comes the fun part—rolling the egg rolls! Lay an egg roll wrapper on a clean surface in a diamond shape (with a corner facing you).
Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Brush a bit of the beaten egg along the top edge, then roll it up tightly to seal. Repeat with the remaining wrappers and filling.
Heat about 2 inches of vegetable oil in a deep pan or skillet to 350°F (175°C). Carefully place a few egg rolls in the hot oil, making sure not to overcrowd the pan.
Fry for 3–4 minutes, turning occasionally, until they’re golden brown and crispy. Once done, transfer them to a plate lined with paper towels to drain excess oil.
Let the egg rolls cool for a couple of minutes before serving. Enjoy them as-is, or dip them in sweet chili sauce, soy sauce, or a homemade dipping sauce of your choice!
Notes
- Shrimp Size Matters – If using larger shrimp, be sure to chop them into small pieces so they distribute evenly in the filling and cook quickly.
- Use Fresh Wrappers – Older egg roll wrappers can dry out and crack, making them harder to work with. Keep them covered with a damp towel while assembling.
- Make-Ahead Tip – You can prep the filling a day in advance and store it in the fridge. This makes rolling and frying even quicker when you’re ready to cook.
- Oil Choice – Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil, for the best frying results.
- No Deep Fryer Needed – A deep pan or skillet works just fine for frying as long as you keep an eye on the oil temperature.
- Gluten-Free Option – Swap egg roll wrappers for gluten-free alternatives, and use tamari instead of soy sauce for a gluten-free version.
- Spice It Up – For a little heat, add a pinch of red pepper flakes or a dash of sriracha to the filling.